Absinthe in Boston?
i hear that they are now importing (and manufacturing) Absinthe to the US.
i also heard that Kingston Station is serving this liquor.
anyone know of any place serving, and if they do, do they do the thing with the special spoon and let the Absinthe drip through the sugar cube into spring water?
How "real" is this stuff though? I mean the stuff that was being imported was already massively reduced in content vs. what was consumed 100ish years ago, did they just weaken it again? Is this just basically overpriced chartreuse? :)
(This also isn't getting into the issue of whether or not the active ingredients actually do what people claim they do, or if it was just a screw job from the start)
I had Absinthe at Deep Ellum in Allston. They burned the sugar cube on the spoon and let the caramel drip into the Absinthe with water served on the side. I have since learned that this is not traditional, the water should be dripped through the sugar cube on the spoon into the Absinthe. Their version was fun and good nonetheless. Reminded me of Pernod but I haven't done a side by side comparison (there's an idea!).
The "absinthe" they serve in the U.S. is a joke.
Has zero to almost-zero thojone content.
The brand I buy online, Zele, is far more powerful both alcoholically, and wormwood-wise: 75.5% alcohol (151 proof), with 111 mL of thujone per kilogram. That's compared to about 0-9 mL of thujone per kilogram in the stuff they serve here.
No 9 Park also has the legal Absinthe; I was there last night and had a drink made with it - a new cocktail called Mort Vivant that's not yet on the menu. It was excellent, a take on the Corpse Reviver.
Here's an article that discusses the thujone-wormwood info and why the American-made absinthe is legal.
Barely Legal: American Absinthe Passes the Taste Test
BTW, I've had 'real' illegal absinthe once a few years ago when someone brought it in from out of the country as a gift for a local chef. It's mighty powerful stuff and really high proof, and it's said that it's not hallucinogen-inducing unless you drank bottles of the stuff. BTW, the same person who shared some of his absinthe also loaned me the book "Hideous Absinthe: a History of the Devil in a Bottle". Really a fascinating read. The higher the thujone content, the more bittter the absinthe, and hence why it was classically poured over a sugar cube.